extra virgin olive oil

Gluten-Free Rice Pasta with Fresh Pesto

Learn to make this amazingly healthy and delicious pasta dish!

Kamut Pasta with Summer Pesto

Learn to make this amazingly healthy pasta dish!

Cobb Salad with Apricot Dressing

Learn how to make this delicious recipe from Andrea Beaman!

Curried Chicken Salad Sandwich

Mesclun Greens & Grated Roots with Apple Cider & Honey Vinaigrette

Sea salt and black pepper to taste

Baby Spinach, Beet and Goat Cheese Salad

  • 4 beets
  • 2-3 cups water
  • 4 cups baby spinach, washed
  • 2 oz. goat cheese, crumbled
  • 1/3 cup Extra Virgin Olive oil
  • Juice of 1 lemon
  • Sea salt
  • Black pepper

Bring water to a boil and add beets. Cover and cook until tender (35-40 minutes).  Remove beet skin.  Cut beets in half and then […]

By | June 16th, 2010|Categories: Recipes, Vegetables|Tags: , , , , , , |1 Comment

Fire-Roasted Red Pepper

Roasted Red peppers

  • 4 red bell peppers
  • Brown paper bag
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves, peeled and chopped
  • 1/2 tsp. sea salt

Place each red pepper directly on the burner or grill.  Cook on high heat, and turn a few times until the entire pepper is […]

Sassy Shrimp Salsa

  • 1 pound shrimp, peeled
  • 2-3 celery stalks, diced
  • 1 apple, cored and diced
  • 2 shallots, peeled and diced
  • 2 tbsp. fresh cilantro, minced
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tsp. honey
  • 1 tsp. ginger juice (grate ginger and squeeze pulp)
  • 1/8 tsp. sea salt
  • Mesclun greens

Steam shrimp for 3-5 minutes.  Let cool and dice.  In a mixing bowl, combine diced shrimp, […]